Evening star. [volume] (Washington, D.C.) 1854-1972, 1887-07-16

NAn"hSVS . AAA'AS0s-SIOCk fO1S AND kkAAshkO
vUTuAIS
From the New York Star
Thousands OF New Workers daily consume their
food without thinking how It is cooked, whether
the meats are fresh killed or made fresh by con-
tact with Ice; whether what they leave uneaten
upon their plates is thrown away or reserved 70
guests. or as 10 the cleanliness Of the cooks and
kitchen A few evenings since a reporter OF the
Star stepped into an uptown west-side saloon. The
reporter having before INDUCED in Boston's cul-
tured dish-baked beans-informed the ubiquitous
and certainly uncleanly -garbed waiter that he
would have plate OF pork and beans, beans hot,
and tea without milk"
After the Sar man had thoroughly dissected his
Deans prior TO eating what he could OF them, ana
succeeding In finding only one roach and the dis
memoered body OF another insect OF doubtful sex
anu nationality, he determined not TO De con-
Quered by the menu OF a New York saloon. even II
ne mad TO win by making serious sacrifices gulped
Gown lew mouthfuls OF the caricature upon Bos-
TONS dish and departed. Meeting an old New York
caterer and an ex-restaurant keeper the following
day. the writer stated his experience In the saloon
ana elected the following statement from the
"As to the cleanliness OF food. there is little
otuerence In that respect between ten-cene
average caterers establishment. The objective
point Win saloon men Is TO make their food
pay ior all II is worth; And you ask how this
Is aonef Let me tell you. The man who eats
at home and has Q cleanly woman for q wife,
Is fortunate, very fortunate. You buy your
how they are cooked and what you are eating.
BIt saloon life Is different You so in there and
order order pork and beans, you leave some OF the
Kitchen and the beans lert by you are dumped
again into the bean pot from which other
orr ass, are sueseausntiy served All beans
terers, hotels and saloons have on the back OF
sneir stoves or ranges large iron pots that are
OF beef. mutton, pork. lamb or other Kind OF
the Kitchen the meat Is thrown into this stock
poi. Chicken heads and feet unwashed are
thrown into this pot, and meat which has be-
come slightly tainted. An order is given, Tomato
comes this conglomerated liquid, poured into q
soup plate, In which is thrown some raw tomatoes
rom can, and there you are. Chicken soup is
soup CHARMED, little barley thrown In, and the
order Is filled. 'Bouillon, one.' Here is the
sucker, but II Is surmounted, Out OF the same
Stock pot comes the soup, q little onion is added,
the soup CHARMED, and through the saloon rings
from the kitchen 'Bouillon, ready Beef stew,
stock pot.
Whatever vegetables you may leave on the side
dishes like beans, succotash, mashed potatoes
tomatoes turnips squash, onions, &c, are in very
many saloons, and even nrst-class hotels, thrown
oack again into their respective kettles upon
reaching the kitchen. By this modus operandi
very little Is lost Pieces OF beer LEFT by customers
are chopped up for hash or cut up for stock pot I
glass, the cooks seldom keep their hands literally
clean, and the cheaper priced the saloon the larger
the segregation OF dirt More people in this city
eat their prOverbal peck OF dirt in less time than
IN any city east OF Chicago, and still without this
Starve"
Probably the cleansst menu is furnished by the
respectable sample rooms who advertise Stree
lunch" The viands are attractively displayed
upon lunch counters and although The array OF
vlands may be multitudinOus In quantity and
very good in quality, the cost OF the same is soon
devoured by the immense prort OF few glasses OF
beer and stronger drinks. There are hundreds OF
men In this city who live on 10 cents per day by
cluded places who get glass OF beer about noon,
MI up On free lunch, drink another glass OF beer
about evening, and eat as before.
Az the DOWNTOWN sample rooms, bankers
brokers, merchants, clerks, and men in various
vacations OF lie indulge In good "tree lunch" for
the purchase OF drink or = cigar, not costing
more than 10 cents